bbq: I'm having a BBQ in a couple of weeks, and I'm looking for some sides besides, Potato Salad, Macaroni Salad, Pasta Salad and Baked Beans.|||I make this awesome bean salad(well so my kids and friends tell me) It is best served warm. Here it is.... Enjoy!!! (If you make it that is) Kelly's bean salad Peel and cube some potatoes par boil and then fry lightly in a little butter and oil until golden and cooked through. Then fry some bacon until crisp, in some of the bacon fat fry up some mushrooms. In a DRY pan toast some pine nuts and leave aside. Take some green beans top and tail them and blanch for about 1-2 minutes in boiling water. Refresh immediately in iced water to stop cooking process and keep them green. Halve or quarter some cherry tomatoes depending on their size. Place beans bacon tomato and mushrooms in a bowl and add a drizzle of balsamic vinegar or Worcestershire sauce. Toss in the potatoes and top with pine nuts. Serve immediately and preferably still warm or slightly above room temperature|||Peel and cube some potatoes, carrots, squash, onion, and garlic... any vegetable you like. Place the vegetables on heavy aluminum foil. Seal the foil edges, and bake on the grill (turning occasionally), or in the oven for about an hour. You can add butter, or seasoned salt before baking them. Feeding a big crowd? Make several packages for easier handling.|||Corn on the cob. Grill some veggies (green & red peppers, onions, etc.), drizzle with olive oil or a light italian dressing. Baked potato (wrap 'em in foil and toss 'em on the coals)|||in Texas the standard is beans and tater salad, with pickles and onions|||Grilled pineapple, fresh corn salad and grilled artichokes are all fabulous.|||Throw a banana on the grill and cook until the skin is completely black, yummy.|||cole slaw rice (hehe) corn on the cob salad fruit salad vegetables mashed potatoes and gravy potato salad chips 'n dip vegetable stir fry|||CHICKEN WiNGS!|||I was doing some experiment during a BBQ party and it's was not bad. I baked some mushroom with butter, salt and black pepper in the aluminium foil for about few minutes. Once the mushroom is soft and all butter is absorbed, it is ready to be served. Have fun trying.|||corn on the cob! fruit salad! slaw! 7 layer dip! sam adams beer lol these are all musts when we grill bbq. but so are the above mentioned salads. oh and we always have a cold dessert like cheese cake and ice cream afterwards.|||roast unpeeled aubergines in oven(not to direct flame) until the peel is burnt,peel them smash them ,mix em with smahed garlic(optional),olive oil and lemon juice|||without going into pages of giving you recipies, I would advise you to go to some of the best sites and print them off. allrecipies.com bellaonline AWW which is the site for the Australian Womens Weekly Magazine in Australia, here you will find lots of these recipies because we have so long a summer good luck|||Check out this website they have some good ideas. http://www.texasbarbeques.com/barbeque_s鈥?/a> It might also be a good idea to have some appetizers for people while they wait for the main food. I just had a big party for my son's 1st birthday, my husband bbq'd I made a good spinach dip and 7 layered bean dip before they all ate their food.|||Make these. It isn't potato salad, but they are delicious! Chuck Wagon Potatoes Recipe courtesy Rory Schepisi See this recipe on air Sunday Jul. 22 at 3:00 AM ET/PT. Show: The Next Food Network Star Episode: Meet the Press 5 to 6 pounds red bliss potatoes 1 large onion, diced 2 shallots, diced 1/2 cup chopped garlic 1 1/2 cups par cooked bacon, chopped 1 1/2 cups salted butter, softened (recommended: Country Crock) Salt and freshly ground black pepper 1 cup applewood smoked Cheddar, grated 1/2 cup chopped chives Preheat oven to 400 degrees F. Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives.